Heat the butter or margarine in a saucepan and fry (saute) the lamb until
browned on all sides, then remove from the pan. Add the onions and garlic
to the pan and fry until soft, then stir in the paprika and flour and cook
for 1 minute. Stir in the tomato puree, wine and stock, add the bouquet
garni and season to taste. Bring to the boil, cover and simmer for 1 hour
until the meat is tender, stirring occasionally. Remove the bouquet garni
and serve with Egg Fried Rice.